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Moist Classic Chocolate Cake Recipe with Creamy Ganache Frosting Perfect for Parties

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A moist and tender classic chocolate cake with a rich, creamy ganache frosting that is perfect for parties and comforting moments.

Ingredients

  • All-purpose flour – 1 ¾ cups (220 g), sifted
  • Unsweetened cocoa powder – ¾ cup (75 g), natural or Dutch-processed
  • Baking powder – 1 ½ teaspoons
  • Baking soda – 1 ½ teaspoons
  • Salt – ½ teaspoon
  • Granulated sugar – 2 cups (400 g)
  • Large eggs – 2, room temperature
  • Whole milk – 1 cup (240 ml), room temperature (can substitute almond or oat milk)
  • Vegetable oil – ½ cup (120 ml), neutral flavor
  • Vanilla extract – 2 teaspoons
  • Boiling water – 1 cup (240 ml)
  • Heavy cream – 1 cup (240 ml), cold (for ganache)
  • Bittersweet or semisweet chocolate chips – 8 ounces (225 g), chopped if using a bar
  • Unsalted butter – 2 tablespoons (28 g), softened
  • Vanilla extract – 1 teaspoon (optional, for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar, eggs, milk, oil, and vanilla extract until smooth and slightly frothy, about 2-3 minutes.
  4. Gradually add dry ingredients to wet mixture, folding gently or mixing on low speed until combined. Do not overmix.
  5. Carefully pour in boiling water while stirring gently. Batter will be thin.
  6. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  7. Bake for 30-35 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs.
  8. Cool cakes in pans for 15 minutes, then turn out onto wire racks to cool completely.
  9. To make ganache, heat heavy cream in a small saucepan until it just begins to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  10. Add softened butter and vanilla extract to ganache, stirring until glossy and creamy. Let cool to spreadable consistency.
  11. Place one cake layer on serving plate. Spread a generous layer of ganache on top.
  12. Place second cake layer on top and coat entire cake with remaining ganache. Use an offset spatula dipped in hot water for a smooth finish.
  13. Refrigerate cake for at least 30 minutes to set ganache. Bring to room temperature 15 minutes before serving.

Notes

Use room temperature eggs and milk for better mixing and rise. Do not overmix batter to avoid dense cake. Pour boiling water slowly to bloom cocoa and keep cake moist. Cool cakes completely before frosting to prevent ganache from melting. If ganache is too runny, chill for 10 minutes and stir again. Cake can be made gluten-free by substituting flour with gluten-free blend including xanthan gum. Dairy-free option available by using coconut cream and plant-based milk.

Nutrition

Keywords: moist chocolate cake, classic chocolate cake, ganache frosting, party cake, easy chocolate cake, chocolate dessert

Find it online: https://blairrecipes.com/moist-classic-chocolate-cake-recipe-with-creamy-ganache-frosting-perfect-for-parties/